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Cranberries and walnuts are folded into a buttery white chocolate and condensed milk base to make this pretty fudge with a hint of nutmeg.
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This recipe is by Dana Bowen and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get White Bean Dip with Pita Chips Recipe from Food Network
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An easy Tuscan-style bean dip that's made in the food processor.
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A classic French apéritif, the Kir is simply crème de cassis liqueur and wine.
Ingredients: cassis, dry white wine
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Roasted walnut oil adds extra nutty flavor to this simple yet sophisticated dressing made with chives, white wine vinegar, and Dijon mustard.
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Lamb is simmered in a coconut milk curry sauce with potatoes and chickpeas in this tasty Kashmiri-style recipe. Serve with jasmine rice and mango chutney.
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Grandma's blueberry buckle recipe has been handed down through the generations and is perfect to make during blueberry season.
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This strawberry shake is made with both fresh strawberries and strawberry ice cream, blended with milk, sugar and ice.
Ingredients: strawberries, ice, milk, strawberry, sugar
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This chili recipe is a hit for potlucks and family gathering, whether it's summertime or winter.
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Purple plums and sugar are steeped in 190-proof rectified alcohol and vodka for more than 5 months to make this homemade Polish liqueur.
Ingredients: plums, alcohol, vodka, sugar